blend · dressing
★ STARRED KITCHENPrep 10 minCopperstreet César
Independent adaptation of a publicly published Jean-François Piège recipe. Not affiliated with, sponsored by, or endorsed by Jean-François Piège.
From a starred kitchen.
Ratio
Ingredients
- Anchovy Paste — 70 g anchovy paste
- Lime Juice — ½ lime
- Sherry Vinegar — 2 cl sherry vinegar (20 ml)
- Worcester — 3 cl Worcestershire (30 ml)
- Garlic — 1 garlic
- Parmesan — 100 g Parmesan
- Pepper — 20 pepper turns (2 g)
- Tabasco — 20 Tabasco (1 ml)
- Capers — 20 g capers
- Vegetable Oil — 20 cl neutral oil (200 ml)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Copperstreet César wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 7 stars · 4 national awards
- Napa Anchovy★★★ KITCHEN
- Bayou Anchovy-GarlicNATIONAL AWARD WINNER
- Saigon Soy-Mirin★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Jean-François Piège works in French haute cuisine / bistronomie at Le Grand Restaurant; credentials include Michelin 2* (Le Grand Restaurant, Paris).
Originally published as Sauce César.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Jean-François Piège / Le Point (published as “Sauce César”). Full citation lives in Provenance.